Navy Fizz

[Photographs: Wes Rowe]

This cocktail recipe comes from Tom Macy, and is served at Back Forty in NYC. It's refreshing, herbal and unusual.

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Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

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Navy Fizz

About This Recipe

Yield:makes 1 cocktail
Active time:6 minutes
Total time:6 minutes
Special equipment:Cocktail shaker, cocktail strainer, fine mesh strainer


  • 1/2 ripe nectarine, sliced
  • 3/4 ounce simple syrup (see note above)
  • 1 two-inch Rosemary sprig, plus additional for garnish
  • 1 1/2 ounces London Dry Gin
  • 3/4 ounce Campari
  • 3/4 ounce fresh juice from 1 lemon
  • Club soda


  1. 1

    In a cocktail shaker, muddle nectarine, simple syrup, and rosemary sprig. Add gin, Campari, and lemon juice, fill shaker with ice, and shake until well chilled (about 15 seconds.)

  2. 2

    Fill highball glass with ice. Fine-strain cocktail into serving glass. Top with soda and garnish with additional rosemary sprig.

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